Greek cuisine · Soups & Stews

Kolokithosoupa

Orange pumpkin braised soft with onion, pureed with milk and seasoned with freshly grated nutmeg.

Ingredients · for 4 servings

• 1 kg Hokkaido or butternut squash
• 2 onions
• 1 potato
• 700 ml vegetable stock
• 250 ml milk
• 1/2 tsp grated nutmeg
• 4 tbsp olive oil
• 30 g butter
• 50 g pumpkin seeds
• Salt, pepper

Instructions

1. Wash the pumpkin, halve it, remove the seeds and cut it, skin on, into 3 cm chunks; roughly chop the onions and peel and dice the potato.
2. Heat the butter and 2 tbsp olive oil in a pot and sweat the onions over medium heat for 6 min. until soft, without letting them take on color.
3. Add the pumpkin and potato, sauté for 3 min., pour in the vegetable stock and simmer covered for 20 min. until the pumpkin gives way to light pressure.
4. Toast the pumpkin seeds in a dry pan over medium heat for 3–4 min. until they crackle and smell fragrant, then set aside.
5. Puree the soup finely, stir in the milk and warm it through briefly again but do not let it boil, so it doesn't curdle.
6. Season with nutmeg, salt and pepper and serve with the toasted pumpkin seeds and the remaining olive oil.